Thai Cucumber Salad

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by: Debbi






If you want ta make this salad mare substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp.




ingredients

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serves: 6

4 regular cucumbers (or 2 English cucumbers, peeled and halved lengthwise)

1 1/2 teaspoons coarse salt

1/4 cup creamy peanut butter (made with only peanuts and salt)

2 Thai chiles (or 4 jalapeno chiles, seeded and minced)

1 clove garlic (minced and then crushed with the flat side of the knife)

1/2 cup unsweetened coconut milk

4 1/2 teaspoons sugar

1/2 bunch cilantro (large stems removed and leaves finely chopped)

20 leaves fresh basil (preferably holy basil, each torn into about 3 pieces)

3 tablespoons fresh lime juice

3 tablespoons rice vinegar (or white wine vinegar)

2-3 tablespoons fish sauce (or more as needed)

6 sprigs mint (or cilantro)

Nutrition Facts
Thai Cucumber Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 144

  • Total Fat: 10.1 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1111.4 mg
  • Total Carbs: 11.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 7 g
  • Protein: 4.3 g
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preparation

1.  Scrape out the seeds from the cucumber halves with a spoon, then slice the halves crosswise into crescents about l/8 inch thick. Place the cucumbers in a bowl, sprinkle with the salt, and then toss and rub the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cucumbers to a colander, set it in the sink or over a bowl, and let drain for about 30 minutes.

2.  Working with a little at a time, squeeze the cucumber slices in your fists to extract as much liquid and salt as possible. Set the cucumbers aside.

3.  In a bowl, combine the peanut butter, chiles, garlic, coconut milk, and sugar and work the mixture with a whisk until smooth. Stir in the cilantro, basil, lime juice, vinegar, and fish sauce to taste and mix well. Add the cucumbers and toss with the sauce. Chill for 1 hour. Serve on chilled plates, and decorate each serving with a mint sprig.

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